Beef and pear tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef and pear tagine Recipe. Enjoy Moroccan Food and learn how to make Beef and pear tagine.

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

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Easy Moroccan lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy Moroccan cooking and learn how to make Easy Moroccan lamb tagine.

Ingredients (serves 4)

2 tablespoons olive oil

1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces

1 large brown onion, diced

2 garlic cloves, crushed

2 x 410g cans Ardmona Rich & Thick

Moroccan Style chopped tomatoes with ginger and coriander

600g kent pumpkin, peeled, deseeded, cut into 3cm pieces

400g can chickpeas, drained, rinsed

200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

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Lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine Recipe. Enjoy Moroccan Food and learn how to make quick and easy Lamb tagine. 

Ingredients (serves 4)

2 teaspoons sweet paprika

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon white pepper

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

2 teaspoons salt

2 tablespoons olive oil

grated rind and juice of 2 lemons

1.2kg diced lamb

1 cup chicken stock

3/4 cup dried apricots

1/2 cup raisins

1 cup thick, Greek-style yoghurt

1/2 cup pistachio kernels, roughly chopped

couscous, to serve

Method

1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.

2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.

3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

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